Oh pshaw, on Wed 15 Nov 2006 08:06:00p, peter meant to say...

> Given a piece of bakery, how can you tell if it was made with yeast or
> baking powder?
>
> I want to be able to do this in order to make things that I don't have
> receipe for.
>
> Let me make a first attempt: if there are large, uneven bubbles inside,
> then it is made with yeast. If the texture is even and spongy, it is
> made with baking powder/soda. Right?
>
> Using this guide, that I would guess that corn bread is made with baking
> powder. But why? Afterall, shouldn't bread be made with yeast, by
> definition??

Most quickbreads, by defintion, are traditionally made with baking powder
and/or baking soda and various liquids that may or may not be acidic that
react with one or the other leavening agents. Some quickbreads, like
cornbread, are most often made with baking soda alone and buttermilk which
react with each other to produce the leavening power. Risen breads, by
definition, use commercial yeast or a sourdough starter to provide the the
rise.

Many quickbreads are far sweeter and richer with fat than yeast-risen
breads, although there are yeast-risen sweet doughs and doughs with more
than the usual amount of fat. They are seldom as sweet or rich as
quickbreads.

Quickbreads are more akin to "cake" than are yeast-risen breads.

--
Wayne Boatwright
__________________________________________________

My favourite mythical creature? The honest politician.